Mahi Mahi Fingers With Creamy Dill Tartar Sauce Recipe
Ingredients
| 1/3 cup low-fat sour cream | ||
| Sweet pickle relish | 3 Tablespoon | |
| Light mayonnaise | 2 Tablespoon | |
| Shallots | 1 Tablespoon, finely chopped | |
| Dill | 1 Tablespoon, chopped | |
| Capers | 2 Teaspoon, drained | |
| 1 teaspoon grated lemon rind | ||
| Egg white | 1 Large | |
| Lemon juice | 1 Tablespoon | |
| Water | 1 Tablespoon | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Sesame seeds | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Canola oil | 1 Tablespoon, divided | |
| 1 1/2 pounds mahimahi fillets, cut lengthwise into1/2-inch-thick strips | ||
Directions
1. Combine first 7 ingredients in a small bowl; stir with a whisk. Cover and chill.
2. Combine egg white, lemon juice, and water in a shallow bowl; stir with a whisk.
3. Combine flour and next 4 ingredients in another shallow dish; stir with a whisk.
4. Pat fish strips dry with paper towels; dip in egg white mixture, and dredge in flour mixture.
5. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil and half of fish; cook 4 minutes on each side or until browned. Repeat procedure with remaining oil and fish.
2. Combine egg white, lemon juice, and water in a shallow bowl; stir with a whisk.
3. Combine flour and next 4 ingredients in another shallow dish; stir with a whisk.
4. Pat fish strips dry with paper towels; dip in egg white mixture, and dredge in flour mixture.
5. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil and half of fish; cook 4 minutes on each side or until browned. Repeat procedure with remaining oil and fish.
Chef
